Doner meat
Craft doner meat — whole slices instead of mince
A craft spit differs from an ordinary one in a single respect: the meat is layered on in whole slices rather than minced. In Turkish such a spit is called yaprak, meaning leaf — after the shape of those slices.
We carry two of them and both are one hundred per cent beef. They sit in our Kraków freezer as regular stock, not as a special order.
Two craft spits we keep in stock
The whole meat shelfAnkara Yaprak
45–50 PLN/kgPure beef slices, 100% beef
The entire spit is built from slices. No minced meat — the knife takes off a cut with the grain of the meat visible.
See the product pageSafir 50/50
35–40 PLN/kgHalf slices, half mince, 100% beef
Slices layered with minced meat. Cheaper than all-slice, yet it keeps a structure that plain mince does not have.
See the product pageNet prices per kilo, indicative, as of September 2026. Spit weights: 10, 15, 20, 25, 30 and 40 kg.
How it differs from mince
In a minced spit the meat is ground and pressed into one uniform mass. In a craft spit it goes on slice by slice, with fat laid between — the way it is done in Turkey.
The knife then takes off a thin cut with the grain of the meat visible, not a soft shaving. You see it on the plate and feel it in the bite. In return, a slice spit costs more and needs more even roasting — the edge dries out faster than on a minced one.
What craft doner meat costs
The ranges are indicative and refer to the net price per kilo. The gap between the two spits comes from how much slice is in them: the more slice, the higher the price, because slicing costs more to prepare than mincing.
The exact rate depends on order size and on whether the place sits on a fixed route — with regular deliveries the price moves to the bottom of the range. A sales rep will price it for your place within one working day.
Which spit weight to take
The spit is matched to daily sales and to the size of the machine, not to the price per kilo. At 30–50 doners a day 10–15 kg works, at 80–120 you move to 20–30 kg, and 40 kg is for places where the machine never cools down through the shift.
A spit that is too big dries at the edge before it is used up. With craft meat this matters more than with mince, because a slice loses its juiciness faster — a smaller spit changed more often usually works better than one large one.
HALAL and storage
Oba spits carry the HALAL certificate — as does all doner meat in our range. You get the paperwork on request together with the invoice.
Storage: freezer, −18 °C. Delivery on the next route day, logistics minimum 750 PLN net in Kraków and the surrounding area.
Common questions about craft doner meat
What is craft doner meat?
It is a spit built from whole slices of meat rather than from a minced mass. In Turkish it is called yaprak döner, from the word for leaf. A cut taken off such a spit shows the grain of the meat — hence a different texture from doner made of mince.
Is craft meat better than mince?
It is different, not better for every place. It gives a clearer texture and a taste closer to the original, but it costs more and forgives less on the grill — the edge dries out faster. Where portion cost and fast turnover matter, mince or 50/50 is often the sounder choice.
Can craft doner be run alongside mince on one machine?
Yes, and plenty of places do exactly that: the craft spit for the pricier item on the menu, mince for the standard one. We bring both in a single delivery, so it needs neither a second supplier nor a separate minimum.